Thursday, October 2, 2008

Fall Apple Cake

Crunchy leaves and Fall's delicious chilly mornings got you in a baking fever? Me too! Here's a family favorite you might like to try. This cake is better if you plan ahead so that it can sit for a day or two before cutting. The sitting time allows the flavors to blend and deepen to produce quite a memorable flavor. If you don't have a particularly sweet tooth you might want to omit the finishing glaze (I gleefully drizzle it over the cake all the while wondering how long the cake will sit before I dive into it). Enjoy!

- Bake in greased and floured 10-inch tube pan for approximately 40 minutes (depending on your oven and your pan) or until a toothpick inserted in the center comes out almost - but not completely - clean. I like to take the cake out when just a tiny bit of cake sticks to the toothpick... keeps it from overbaking and becoming dry.

- While cake is still warm and in the pan, punch holes in the top of the cake (if you have them, use one of those little wooden grill skewers so the holes go all the way down to the bottom) and pour some of the warm glaze over it. Then turn cake out onto a plate and pour the rest of the glaze over the cake. Cover and let sit for a day or two - if you can!

Bring sugar, milk and margarine to a medium to high boil - boil for three minutes while stirring constantly. Remove from heat and add the vanilla. Let cool a little and spoon onto cake when the glaze is just nice and warm.

Did you mean to say let it sit for two minutes? Surely you didn't say two days. How much will power do you expect a person to have. At my house it would be lucky to get the two minutes. Sounds awfully good.

BTW, meant to say earlier, I love "Country of the Pointed Firs" too! Read it many years ago, and have always wanted to go to Maine. I loved the character of the brother, William (named a cat after him).Have you ever visited the site GoodReads.com?